Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

_Another._--Add to the above a few anchovies, or slices of pickled cucumbers, or capers, or pickled beets. _Another._--Add to the first some slices of truffles, previously soaked in Madeira wine for ten hours, and also a little of the wine. _Another._--Put a hard-boiled yolk of egg in the salad-dish, with two tablespoonfuls of oil, and mix well so as to make a paste of them; then add two anchovies, a piece of tunny the size of a nutmeg, and half a dozen sprigs of chervil, the whole chopped fine; mix again with the rest; add also a chopped pickled cucumber, mustard to taste, vinegar, and then the slices of potatoes (warm or cold), slices of truffles previously soaked in Madeira wine, a little of the wine also, salt, and pepper; stir and mix again well, and serve. _Apricots, Oranges, Peaches, Pears, Strawberries, Raspberries, Blackberries, Currants, and like Berries, in Salad._--Dust the bottom of a dish with white sugar, put a layer of slices of apricots, oranges, peaches, or pears, or a layer of the others entire, and dust again; repeat the same till the whole is in, then add over the whole a pinch of grated nutmeg, with French brandy or rum to suit your taste, and serve as a dessert. _Cocoa-nut._--Peel it carefully and soak it in brandy for twenty-four hours. A little sugar may be added; serve as a dessert. _Salad Macédoine._--This salad ought to be called "compound salad," as it is made of a little of every thing that can be served in salad, i. e., fish, meat, green and dry vegetables, &c. When the whole is mixed, you add chopped parsley, sweet-oil, vinegar, salt, and pepper; you shake it till your arms are sore, and you have a salad _Macédoine_. Every one should try it; serve as an _entremets_. _Salmon and Turbot._--Cut in slices, place them in a salad-dish, with hard-boiled eggs cut in two, or with some lettuce, and serve as a _hors-d'oeuvre_, with salt, pepper, oil, and vinegar. _Of Pineapple._--Proceed as for that of apricots, etc., in every particular. _Of Anchovy._--Clean and bone the